Low Sodium Maki Salmon
Delight in the fresh, clean flavors of our Low Sodium Maki Salmon recipe—a lighter, heart-healthy twist on traditional sushi rolls. Featuring tender sushi-grade salmon, crunchy cucumber, and creamy avocado, these rolls are wrapped in crisp nori and paired with seasoned sushi rice for the perfect balance of textures and flavors. The recipe uses a low-sodium soy sauce to enhance taste without compromising on nutrition, making it ideal for those mindful of their salt intake. With easy-to-follow steps, this recipe is perfect for anyone looking to master the art of homemade sushi while enjoying a healthy, restaurant-quality dish. Serve with pickled ginger, wasabi, and a small dish of low-sodium soy sauce for a complete and satisfying sushi night.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 6 ounces Salmon fillet (fresh, high-quality, and preferably sushi-grade)
- 4 sheets Nori sheets
- 1 small Cucumber
- 1 Avocado
- 2 tablespoons Low sodium soy sauce
- 1 teaspoon Wasabi paste (optional)
- 2 tablespoons Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Cook the rice according to package instructions or using a rice cooker, using a 1:1 ratio of rice to water.
While the rice is cooking, mix the rice vinegar and sugar in a small saucepan over low heat until the sugar dissolves completely.
Once the rice is cooked, gently fold the vinegar mixture into the warm rice until well combined. Allow the rice to cool to room temperature.
Meanwhile, peel the cucumber and cut it into long, thin strips. Peel the avocado and slice it into thin strips as well.
Slice the salmon into thin, long strips that will easily fit into a sushi roll, about the same length as the nori sheets.
Place a bamboo sushi mat (or a clean dish towel) on a flat surface and lay a sheet of nori on top, shiny side down.
With wet hands, evenly spread about 1/2 cup of the seasoned sushi rice over the nori sheet, leaving about 1 inch of nori on the top edge uncovered.
Arrange a few strips of salmon, cucumber, and avocado across the center of the rice.
Using the bamboo mat, carefully roll the sushi away from you, pressing gently to form a tight cylinder. Wet the top edge of the nori with water to seal the roll.
Repeat the process with the remaining nori sheets, rice, and fillings.
With a sharp knife, cut each roll into about 8 equal pieces, wiping the knife with a damp cloth between cuts to ensure clean slices.
Serve the maki salmon rolls with low sodium soy sauce, wasabi paste, and pickled ginger on the side.
Nutrition Facts
Calories |
1004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 1694 mg | 74% | |
| Total Carbohydrate | 98.3 g | 36% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 15.5 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 22.4 mcg | 112% | |
| Calcium | 110 mg | 8% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1900 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
